Chicken Lasagna
Chicken Lasagna
Feta cheese imparts a rich, tangy flavor to this luscious lasagna.
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45 min
Prep Time
1 hr 40 min
Total Time
12
servings Ingredients
Noodles
8 ounces (10) uncooked dried lasagna noodles
Meat Sauce
12 pound bulk Italian sausage
1 medium (1 cup) onion, chopped
1 (8-ounce) package (2 cups) fresh mushrooms, sliced
2 medium (2 cups) zucchini, cut into 1/4-inch slices, halved
13 cup water
1 (14 1/2-ounce) can Italian-style diced tomatoes
1 (6-ounce) can tomato paste
1 tablespoon Italian seasoning
1 teaspoon garlic salt
1 teaspoon sugar
14 teaspoon pepper
2 cups cubed 1/2-inch cooked chicken
Filling
1 cup crumbled feta cheese
14 cup chopped fresh parsley
1 large Land O Lakes® Egg, slightly beaten
10 (3/4-ounce) slices Land O Lakes® Provolone Cheese
*Substitute 3/4 teaspoon each dried oregano leaves, dried marjoram leaves and dried basil leaves. ** Substitute cream-style cottage cheese.
How to make
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STEP 1
Heat oven to 350°F. Cook lasagna noodles according to package directions. Drain.
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STEP 2
Place sausage and onions in 12-inch skillet; cook over medium-high heat 8-10 minutes or until sausage is brown and onions are tender. Drain off fat. Add mushrooms and zucchini.
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STEP 3
Reduce heat to medium. Cook, stirring occasionally, 6-7 minutes or until vegetables are crisply tender. Stir in water, tomatoes, tomato paste, Italian seasoning, garlic salt, sugar and pepper. Stir in cooked chicken.
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STEP 4
Combine all filling ingredients except provolone cheese in bowl. Arrange half of noodles in greased 13x9-inch baking pan. Spread with half of filling; spoon half of meat sauce over top. Layer with half of provolone cheese slices. Layer with remaining noodles. Spread with remaining filling; spoon remaining meat sauce over top.
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STEP 5
Cover with aluminum foil. Bake 40 minutes. Uncover; top with remaining provolone cheese slices. Continue baking 5-10 minutes or until heated through. Let stand 10 minutes before serving.
Tip #1
- Two (6-ounce) boneless, skinless chicken breasts, poached and cubed will yield 2 cups of cooked chicken. To poach chicken, cover chicken breasts with water in 10-inch skillet. Bring to a boil. Reduce heat to medium. Cover; cook 15-18 minutes or until chicken reaches 165°F. and juices run clear when pierced with a fork.
Tip #2
- To make ahead, assemble recipe as directed except for final layer of cheese. Cover tightly with aluminum foil; freeze. To bake, thaw overnight in refrigerator. Bake, covered, 40 minutes. Uncover; layer with remaining provolone cheese. Continue baking as directed.
320 Calories
14 Fat (g)
80 Cholesterol (mg)
760 Sodium (mg)
24 Carbohydrates (g)
0 Dietary Fiber
24 Protein (g)
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